Bombay Rugani Carrot Salad with Cashews

By Anine Strydom, Cultiv8   


















Prep 0 mins
Cook 0 mins
Ready-in 0 mins


4-5 cups of grated carrot
1 tbsp orange zest
1 tbsp lime zest
1 garlic clove finely minced
1 tsp fresh grated ginger
½ cup raisins
½ cup toasted cashews
3 spring onions
½ cup of fresh coriander
¼ cup olive oil
3 tbsp fresh lime juice
3 tbsp of Rugani Turmeric and Ginger infused Carrot Juice
2 tbsp honey
½ tsp salt
Pepper to taste
½ tsp ground turmeric
1 tsp curry powder
¼ tsp of cayenne pepper


  1. Place all ingredients in a bowl and toss well
  2. Adjust salt, acid and sweetness to taste
  3. Salad will keep for up to 4 days in fridge

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